Rustic Apple Cake

When is an Apple Cake not really a cake? When it's mostly apples! That's what I love about this recipe from Canadian Living's "Sweet and Simple" cookbook. Have lost count of how often I have made it. Unless you have pie crusts ready in your freezer - this is the fastest way to get a stunning apple treat on the table.

As I write this, southern Ontario is predicting a somewhat low yield apple crop because of the Sping rains and their impact on pollination. With record breaking high heat at the end of September, apple growers are now claiming that the fruit is not ripening as it should, and the crop may be a bit late. Nonetheless, the apples are coming. Dust off your apple recipes and consider giving this easy one a try!

The cake is mainly thinly sliced apples that emerge from the oven almost as a set custard. It's described as "French-style". Google 'french apple cake', view the "Image" results and you'll see some variations. In some cases, the top of the cake is more smooth and cake-y, without the clear definition of apple slices. See Notes (below).

Use (almost) any apples you have on hand - and the recent trend is to combine different apples. Exceptions: Macintosh alone can be a bit mushy; and Red Delicious seems to get a thumbs down for baking - and even eating!

By now you should have preheated your oven and prepared the pan - grease it and line the bottom with a parchment paper circle. (Check out the easy way to make a parchment circle. ) You'll see that I have prepping the apples as step 3, just before everything is combined. Why? I like to prep as much as I can first, and only then prepare the apples so that they don't sit for too long (and begin to turn brown).

These will be added to the dry ingredients, but first prepare the apples.

4-5 baking apples (about 900 g)

Peel, core and quarter the apples, then slice thinly (1/8"). I've done the slicing using a mandolin, but have settled on slicing by hand - it actually seems to be fastest.

Pour the mixed wet ingredients over the combined dry ingredients and stir to combine.

Gently fold in the apples and then transfer the mixture into the prepared pan. Use an off-set knife or a spatula or spoon to gently pat the mixture down. You want to ensure there are no air pockets and that the top is a flat arrangement of apple slices.